Ever since Siri hosted AWED Sri Lanka Recipes event, I got hooked to the cuisine. I had borrowed a book and this is the third recipe I tried from it. A simple palak dal recipe (lentils and spinach) but enhanced in true Sri Lankan way not to mention the addition of the ever-present coconut milk.
The book I had only mentioned dal and I wasn’t sure which dal they were referring to. So I used toor dal. You could also try this with moong dal and get a totally different flavour. Yummy either ways, I am sure.
Sri Lankan Palak Dal /Lentils with Spinach
Preparation time: 40 mins
Serves: 2 to 4What I Used:
1.5 cups toor dal
A big bunch of spinach, chopped (about 4 cups loosely packed)
1 small onion, chopped fine
1 small tomato, chopped fine
2 dried red chillies
2 garlic pods, crushed
A 1″ piece of cinnamon
1/2 tsp cumin seeds / jeera
1.5 cups light coconut milk
Salt to tasteFor tempering:
2 tsp oil
1/2 tsp mustard seeds
A few pieces of rampe/ pandan leaves or curry leavesHow to make Palak Dal:
1. The first step is to cook the lentils. Usually I use pressure cooker but for this recipe, its important not to cook them mushy. So, add about 4 cups water to the 1.5 cups toor dal and soak for an hour. Then, keep on a medium fire to cook for about 20-25 mins. The lentils should be cooked yet stay as individual pods.
2. Heat oil and add the ingredients for tempering. Once the mustard seeds start popping, add the cinnamon, chillies, garlic, jeera and onions. Fry until onions turn transparent.
3. Then add the tomatoes and mix well for another minute. Add the chopped spinach now and lower fire. Let it wilt and reduce in size. Keep stirring till the it mixes well with the rest of the added ingredients.
4. Now add the cooked lentils and combine gently. Bring to boil. Reduce fire and add the coconut milk and salt. You can add some chilli powder if you’d like more heat. Simmer for 5 mins and remove from fire.
Serve spinach dal hot with steamed white rice or roti.
Wow lovely tempting photos. Looks so creamy and yumm.
Wow!!!wat a coincidence…I also posted the same recipe today but different from yours…Will surely try yours next time…Nice clicks…
Very diffrent…
I've never used coconut milk in my dal, it must surely add tonnes of flavor. Cinnamon is new too, will surely give it a try this time, I just hope I remember to turn off the stove before the dal turns to a mush 😀
That a bowl of healthy dal….adding coconut milk must have given some different and yummy flavour
Thats a nice addition of coconut milk to the regular dal..Need to give a try sometime..
Now I should dig my teeth in Sri-lankan dishes too. sound interesting cuisine from our neighbor country.
And yes, I prepare this spinach daal too (with Moong daal).
Nags, yello-n-green combo pics look so beautiful! Good capture. 🙂
This is new new to me. I always cook dal and spinach together. It does taste good but I must try this. Coconut milk, yumm!
Yes adding coconut milk makes it much creamier and the flavour was really good. I think the cinnamon helps too!
I have tried adding coconut milk in regular keerai kootu once as I dint had coconut in hand,the taste was completely different from kootu…Though this dish sounds very similar to our indian cuisine,sure addition of coconut m ilk and pandan leaves,gives different flavor!
Last picture is simply superb!